When I first visited the country in 2001 there were some excellent oils but most were in the “quite good” to “good” category and these all tasted very much like each other. The reasons were probably based on similar varieties being planted in the groves, no real experience of using the pressing equipment to the best advantage and a general need to learn the business of making first class olive oil.

Now, six years later, the learning curve has been surmounted and there are many more first class oils coming out of South Africa. Not only are different varieties being planted but new regions are being opened up for olive production.

As a result there is a much wider range of taste and flavour on offer. Of the dozen oils which were included in my recent tasting my notes varied from almond cream and macademia nuts, through sweet tomato chutney and sweet peppers to green bananas, dark chicory root and bitter salad leaves.

This is now a region which is well worth investigating if you are looking for really good and interesting oils.